Parmesan Popovers with Rosemary, Thyme & Sage

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Looking to make homemade bread or rolls, but don’t want to wait hours or risk problems with multiple rises? Popovers are your answer.

Seriously, popovers are in the running for my new favorite obsession, especially for when hosting. Here’s why: 1. They are fun and festive, yet surprisingly easy to make 2. You can easily change and adjust flavors but keep one base recipe 3. I love bread (seriously, who doesn’t?)

Parmesan Popovers with Rosemary, Thyme & Sage
Adapted from Half Baked Harvest

  • 2 tablespoons butter or olive oil

  • 1-2 cloves garlic, lightly smashed

  • 5 sage leaves, chopped

  • 2 springs thyme, leaves only

  • 2 springs rosemary, stem removed, chopped

  • 1 1/2 cups (340g) whole milk, at room temperature

  • 4 large eggs, at room temperature

  • 1 teaspoon sea salt

  • 1 1/2 cups (187.5 g) whole wheat pastry flour

  • 1/4 cup parmesan cheese (in finely grated/powder form)

  • 1/2 teaspoon black pepper (optional)

Preheat oven to 450. In a small skillet, add in butter or olive. Add in garlic, sage, thyme, and rosemary and sauté over low heat until light brown. Set aside.

Get a muffin tin ready by spraying with oil or greasing with butter.

In a large bowl, beat milk, eggs, and sea salt until well combined. Add in flour and beat (by hand or with an electric mixer) until mixture is frothy and has bubbles. It’s okay if there are small lumps (but not large) in the batter. Stir in herbed melted butter and parmesan cheese and pepper.

Pour batter into muffin tin, about 3/4 high for each one. Place in oven and bake for 20 minutes at 450. Without opening the oven, reduce heat to 350 and bake for an additional 10-15 minutes, until they are golden brown. If you are not serving immediately, bake them for an additional 5 minutes, as this will help them deflate less.

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